Breakfast, snack, dessert... Monkey Bread can be enjoyed any time of the day! This sweet, sticky, gooey treat is typically made in a bundt pan, but we found that it cooks more evenly and stays gooier in a traditional baking dish. Plus, that is likely the type of pan you have on hand to make this yummy treat!
2 cans refrigerated homestyle biscuit dough
3/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
1 1/4 cup packed brown sugar
1/2 cup chopped walnuts, optional
1/2 cup raisins, optional
- Preheat oven to 350 degrees. Grease a 13x9 baking dish.
- Mix white sugar and cinnamon in a small bowl. Cut biscuits into quarters.
- Roll biscuit pieces in the cinnamon and sugar mixture. Arrange biscuit pieces in the baking dish. If using nuts and raisins, add them in with the biscuit pieces as you go. Continue until all biscuits are coated and placed in baking dish.
- In a small saucepan, melt the butter and brown sugar over medium heat, stir until combined. Carefully pour mixture over the biscuits.
- Bake at 350 degrees for 35 - 40 minutes or until golden brown and cooked through.
- Let bread cool in pan for 10 minutes, then turn out onto a lined baking sheet.
- Enjoy warm by just pulling the bread apart!